HOT-TO-TROT SHRIMP PUPPIES

In Loving Memory of Jaymason Andrew Fitts 6-9-07~7-27-10

You just have to know that good things are going to happen when you combine fresh shrimp with Mexican cornbread, cream-style corn, green onions and pickled jalapeno peppers....

1/2 pound medium-size fresh shrimp-cooked and chopped
1 (6 oz.) package Mexican corn bread mix
1/2 cup flour
1 (8 oz.) can cream-style corn
1/4 cup chopped green onions

2 or 3 pickled jalapeno peppers-chopped

Combine cornbread mix and flour. Stir in remaining ingredients just until dry ingredients are moistened. Stir in shrimp. Drop batter by teaspoons into hot oil and fry in batches, 2 minutes on each side, or until golden brown. Drain on paper towels and serve immediately.

4 months that seems like a lifetime ago...yet at the same time, it was only yesterday....Even hundredfold grief is divisible by love. 

SHRIMP CREOLE

One of my most requested recipes, this spicy shrimp dish struts its stuff in the crock-pot, making it extra easy on the cook. Serve over rice with a side salad.

1 1/2 cups chopped onion
3/4 cup chopped celery
3/4 cup diced green pepper
2 cloves garlic, minced
1 (28oz.) can diced tomatoes
16oz. tomato sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 bay leaves
3 to 6 drops Tabasco sauce
1 lb. fresh shrimp, shelled and deveined

Combine all ingredients in Crock-Pot except shrimp. Stir to blend well. Cover and cook on LOW 7 to 9 hours or 3 to 4 on HIGH. During last hour add shrimp and turn to HIGH. Cook until shrimp turn pink. Serve over rice.